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Smart Woman: Substituting For Trans Fats

Published 11/14 2013 05:53PM

Updated 11/14 2013 06:57PM

Trans fats will soon be out. Partially hydrogenated vegetable oil, which make up trans fats, was touted, years ago, as an alternative to cut out cholesterol and natural fats from our everyday foods. But, studies found they clogged up our hearts and were dangerous to our health. So dangerous, the government intends to ban trans fats from American's diets.

So, what can cooks use to make their foods creamy and tasty? Nutritionists recommend healthy options like oils taken from canola, corn and soybeans. Other options, although not as healthy, are products high in saturated fats such as palm and cottonseed oil. Some chefs turn to natural lard and butter, to add flavor to their foods. They just recommend that you use them in moderation.

Many food manufacturers have already been taking trans fats out of their products. The best way to avoid trans fats right now, is to read the labels until they are removed completely.

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